Cantonese-Style Fish And Thousand-Year Egg Congee

• 9 cups cold water
• 2 cups chicken broth
• 1 cup uncooked rice, rinsed in cold water
• 1 1/2 teaspoons very thinly sliced ginger root (optional)
• 2 preserved thousand-year eggs, cut into small pieces
• 1 (4 ounce) cod fillet, cut into thin slices
• 1 tablespoon rice wine
• 1/2 teaspoon sesame oil
• 1/2 teaspoon soy sauce
• 1 dash ground white pepper
• 1/2 teaspoon salt, or to taste
• 1 tablespoon diced green onion (optional)

1. Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
2. Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.
3. Ladle congee into serving bowls; garnish with green onion.

cold water, chicken broth, rice, very, eggs, cod fillet, rice wine, sesame oil, soy sauce, ground white pepper, salt, green onion

Taken from www.allrecipes.com/recipe/256271/cantonese-style-fish-and-thousand-year-egg-congee/ (may not work)